Wash and clean the vegetables and dice them not too small. Julienne the onion and sauté it in a pan with EVO oil, capers and minced taggiasche olives.
When the onion has gained a nice golden-brown colour, add the other vegetables one by one: eggplant first, then peppers and zucchini. When the vegetables have lost almost all their liquids, add Pomì chopped tomatoes, cook for further 20 minutes and season to taste, then let it rest.
Now strip-slice and stir-fry the beef in a pan with EVO oil, a garlic clover and some sage and mint. Finally serve separately.